Saladish: A New Way to Eat Your Vegetables

Saladish: A New Way to Eat Your Vegetables

Ilene Rosen has been shaping the culinary landscape of New York City for decades, first as the original savory chef at City Bakery—where her “gorgeously eclectic, culinarily inspired, effortlessly seasonal” platters (New York magazine) made the salad bar a must-visit destination—and now at her beloved Brooklyn takeout shop and general store, R&D Foods. She’s ahead of t...

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Title:Saladish: A New Way to Eat Your Vegetables
Author:Ilene Rosen
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Saladish: A New Way to Eat Your Vegetables Reviews

  • Jesica DeHart

    This book is so fresh it has crunch and will bring health to your munch! Salad gets a refreshing makeover with infinite options and this book will blow your salad making mind.

  • KatieRose

    This cookbook is a delicious addition to the growing list of salad-focused titles. Categorized by season and accompanied by vivid photographs of all or most recipes (a plus, since many of them were combinations I was unfamiliar with), Saladish offers mix of techniques and flavors that elevate the idea of a salad. I loved the focus on flavor and texture, and am eagerly awaiting its publication. I also appreciated that the index was clearly written, even though the ARC lacks final pagination.

    Netga

    This cookbook is a delicious addition to the growing list of salad-focused titles. Categorized by season and accompanied by vivid photographs of all or most recipes (a plus, since many of them were combinations I was unfamiliar with), Saladish offers mix of techniques and flavors that elevate the idea of a salad. I loved the focus on flavor and texture, and am eagerly awaiting its publication. I also appreciated that the index was clearly written, even though the ARC lacks final pagination.

    Netgalley Review.

  • Katy

    Did a cover to cover flip through tonight and it’s so gorgeous. Lots of good inspiration for upcoming veggie season

  • Kelley

    Some great salady things I can’t wait to try.

  • False

    A contemporary method of preparing seasonal salads. I saved a few recipes to try, but overall, when you have to buy less than common ingredients or invest in the creation and preparation of equally odd sauces, you have to factor in costs and labor for one salad. Yes, it's "that" kind of book. Pickled mustard seeds, Yuzu Kosho, Shichimi Tograshi, Fennel Pollen and Goji Berries aren't staples on my kitchen shelves. And somehow the idea of "tofu skin" salad is less than appealing.

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